To boil a Turbutt

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (14)
  1. Lay the turbutt in a good deal of salt and water for an hour or two.
  2. If it is not quite sweet, shift your water five or six times.
  3. First put a good deal of salt in the mouth and belly.
  4. In the mean time set on your fish-kettle with clean water and salt, a little vinegar, and a piece of horse-radish.
  5. When the water boils, lay the turbutt on a fish-plate.
  6. Put it into the kettle and let it be well boiled, but take great care it is not too much done.
  7. When enough, take off the fish-kettle, set it before the fire.
  8. Then carefully slip the fish-plate and set it across the kettle to drain.
  9. In the mean time melt a good deal of fresh butter.
  10. Bruise in either the body of one or two lobsters, and the meat cut small.
  11. Then give it a boil and pour it into basons.
  12. This is the best sauce; but you may make what you please.
  13. Lay the fish in the dish.
  14. Garnish with scraped horse-radish and lemon, and pour a few spoonfuls of sauce over it.
Original Text
To boil a Turbutt. LAY it in a good deal of salt and water an hour or two, and if it is not quite sweet, shift your water five or six times; first put a good deal of salt in the mouth and belly. In the mean time set on your fish-kettle with clean water and salt, a little vinegar, and a piece of horse-radish. When the wa- ter boils, lay the turbutt on a fish-plate, put it into the kettle, let it be well boiled, but take great care it is not too much done; when enough, take off the fish-kettle, set it before the fire, then carefully slip the fish-plate and set it across the kettle to drain: In the mean time melt a good deal of fresh butter, and bruise in either the body of one or two lobsters, and the meat cut small, then give it a boil and pour it into basons. This is the best sauce; but you may make what you please. Lay the fish in the dish. Garnish with scraped horse-radish and lemon, and pour a few spoonfuls of sauce over it.
Notes
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